7 Unexpected Slices of New York Pizza

Travel + Leisure Staff

March 21, 2014

Whatever you call a savory topped flatbread—lahmacun, khachapuri, manakeesh, or simply “pizza”—you’ll find every piece of the pie in New York. Here are our favorite global slices, and where the city does them best.

Coca, Spain: A cross between a pizza and a tart, coca(pictured) is a staple of Catalonia, Valencia, and the Balearic Islands. Try it here with blue cheese and roasted onions. La Vara 268 Clinton St., Brooklyn. $$

Lahmacun, Turkey: The ultimate Turkish street food: supple and charred from a brief stint in a kebab oven, with a spicy, tomatoey schmear of ground lamb. Ali Baba212 E. 34th St. $$

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Manakeesh, Lebanon: A breakfast flatbread glossed with olive oil and za’atar (a mix of wild herbs and sesame seeds). Best when loaded with mint, tomatoes, and cucumber. Balade208 First Ave. $

Pissaladière, France: Slow-cooked onions that caramelize into a jam (with a pungent zing of olives and anchovies) top flaky puff pastry or bread dough. Tartine253 W. 11th St. $$

Uttapam, India: The South Indian treat (actually a griddled pancake) is made of an earthy batter of ground lentils and rice, often topped with peas, chiles, and tomatoes. Saravana Bhavan81 Lexington Ave. $$

Margherita, Italy:La vera pizza napolitana is blistered and puffy with air bubbles and topped with mozzarella, tomato, and basil—the tricolore of the Italian flag. Kesté$$

Restaurant Pricing Key$Less than $25$$$25 to $75$$$$75 to $150$$$$More than $150